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One of the single best things about the summer - aside from fresh berries, tomatoes and peaches - is corn. Fresh sweet corn is so delicious that it can be eaten for any meal, though I prefer to have it with lunch or dinner. Grilling the corn seems to intensify the flavor and actually takes less time than boiling, and after I saw the technique on Good Eats a while back. The way it works is that the corn actually steams by leaving a few leaves of its husk on, making it not only sweet, but very juicy.
To grill the corn, simply shuck the corn until it is down to 2 or 3 layers of husk. Pull off any excess silk if it is in the way, but once the corn is grilled it will be very easy to remove. Place the corn on a hot grill and cook until the husk is dark, rotating the ear every 2-3 minutes. Over high heat, the corn should be done in about 10-12 minutes.
The corn also makes great leftovers, so cook extra!
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7-17-2006 @2:38PM Ike S said... Good stuff. I do this all the time and its a great crowd please.
Something I learned from my days in Arizona; After grilling and shucking the corn, try rubbing it down with lime and then sprinkling on your favorite chili powder + salt spice rub.
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7-17-2006 @2:47PM sara jane said... grilling corn on the cob is a great camping food - easy to pack, make and clean up. on our last camping trip we grilled corn by the same method but just before the corn was done, we de-husked them completely and threw them back on the grill to add a little extra flavour and get those beautiful grill marks on the corn. my camping buddies and i all had our own styles of eating it - good enough on its own, with butter and salt or as i found, chilli powder was good. yummy and beats the standard no fuss camping food like hotdogs every time. i can't wait to go camping again just to cook over the fire!
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7-17-2006 @3:41PM Cary said... Try tucking a few sprigs of herbs under the husk: rosemary, sage, etc. Very nice!
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7-17-2006 @4:01PM Robert said... Cooking it over charcoal fire and coating it with Filipino margarine's a great way to go as well. A Filipino friend's family invited me to a barbeque and had this on all day. I must've eaten 4 cobs or so, it was so good.
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7-17-2006 @4:14PM fumbducker said... we remove the husks completely rub it with olive oil and trow it right on there, 10-12 minutes same as with husks on but goes right to mouth with your favorite garnish that way...
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7-17-2006 @6:35PM Ozymandia said... We've always soaked the corn for several hours -- wihtout touching the husks or silk -- and then grilling it completely as is on the BBQ. You don't get the marks, but when you do pull back the husks, they create a lovely handle attached right to the cob which makes the eating all the easier.
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7-17-2006 @7:19PM Rick Dobbs said... Bobby Flay covered this on Boy Meets Grill.
His variation, shuck the corn down to a few layers, remove all the silk, soak in water for about 30 minutes, then grill on medium heat for about 20 minutes.
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7-17-2006 @7:22PM Dr. Electro said... Mom's native German mother soaked the ears in mild brine water before grilling. I have always liked my corn a little salty because of it.
Also, when I was a Boy Scout I developed a little trick of wrapping several food items in aluminum foil, then wrapping the whole meal in foil shaped like a cafeteria tray. I would bury the foil-wrapped meal in the coals under the campfire and leave it for a while. I discovered that the corn, previously buttered and salted before wrapping, was unbelievably delicious.
Best campfire roast dinner:
Round steak, lightly beaten. 1 or 2 whole new potatoes, scrubbed. One small onion (about 1/4 cup). One stalk of celery, divided. One medium carrot, divided. Wrap in foil with a tablespoon of butter or margarine and salt and pepper to taste. There's your entree. Wrap one or two ears of corn in foil and don't be stingy with the butter and salt. There's your side dish. Core a small, unpeeled apple. Insert a cinnamon stick and a dab of butter in the center of the apple. Add a teaspoon each of brown sugar and white sugar. There's dessert. Wrap all three packages in more foil. Cook by burying under the coals of the campfire.
Eat. Enjoy!
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7-17-2006 @8:22PM Dan Tannenbaum said... Roasted Corn! What to say about this? i have tried for years to find the perfect roasting technique. Here is what I do: I DO NOT shuck the corn. I cut the top end off, and cut the bottom end off, making sure I trim the stub off. I then take the corn, wrapped in it's husk, roll it tightly in aluminum foil, and grill it for about an hour on medium heat. When you unroll it and take off the husk, you have golden kernals (maybe a bit of really dark ones) that are extra sweet because of all the sugar released by the cooking. They are a meal unto themselves!
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7-17-2006 @8:32PM Adam said... From the other land downunder (Japan)
Shuck and preboil or soak your corn first, and then lay directly on the grill. Brush with soy sauce as it's cooking and voila!
Something about the cooking soy sauce and the sugars from the corn create a great, sweet-and-savory combination.
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7-18-2006 @1:46AM ErosLane said... The first time I ate corn that way was back in the late 70s at my Grandparents/Aunts-Uncles.
Like Ozymandia, there was no prepping --- though my Uncle insisted that it soak for several hours in ice water (which meant that it went in the washtub full of beer & ice).
He insisted that the cool icyness really made it taste better. All I know is that the corn was picked roadside at 3pm, soaked until 7pm, and consummed rabidly until gone.
Awesome.
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